Shrimp with Thai Basil

Thursday October 4

We're still disinclined to go food shopping; also, we like to see what we can do with what's still around after a month, or growing in the garden. As it happens, the Thai basil that Barbara planted in May is putting out a bright show of purply blossoms, there were loads of teeny little poblanos on the pepper plants, and the mint was threatening to jump its border (as mint tends to do).

The inspirational recipe is here. Don't be frightened by the "Slimmed" in the heading. It's amazingly good and quick. The main difference is we used only poblanos for the vedge and so eliminated any other chilis. Also we follow the Burrell Method and stir-fry said vedge first. The shrimp only need to be seared on each side before adding the sauce and the leaves. The cherry tomatoes were the ones that had escaped from last night.

This was better than a good thing, and received the accolade of the spoon, so as to suck up all the sauce.